HOLIDAY MENU

Butler Passed Hors d’Oeuvres

Choice of Egg Nog or Hot Apple Cider Upon Arrival

Please Select Eight Butler Passed Hors d’oeuvres

HOT

Southwestern Chicken Firecrackers Served with Salsa
Wild Mushroom Beggars Purse
Thai Cozy Shrimp Served with a Hoisin Dipping Sauce
Moroccan Style Lamb Chops Served with Cucumber Yogurt Sauce
Chicken Wellington
Coconut Shrimp Chopsticks Served with Asian Dipping Sauce
Mini Maryland Crab Cakes with Chipotle Remoulade
Pan Fried Vegetable Pot Stickers Served with Scallion Soy Dipping Sauce
Spinach and Feta Cheese Spanikopita
Vegetable Spring Rolls Served with Sweet Scallion Chili Sauce
Spicy Tandoori Chicken Sate with Cool Cucumber Salsa

COLD

Smoked Salmon Napoleon
Maryland Crabmeat Salad in Cherry Tomato
Grapes wrapped in Blue Cheese and Nuts
Petite New Potatoes with Sour Cream and Caviar
Smoked Chicken Salad in Endive Spear
Buffalo Mozzarella and Red Pear Tomato with a Balsamic Glaze and Fresh Basil
Shrimp wrapped in Snow Pea
Grilled Zucchini Stuffed with Peppered Goat Cheese
Tuna Tartar on PappadamBread
Rare Peppered Beef Tenderloin on Garlic Croutons

DINNER BUFFET

Served From Buffets Featuring Festive Decor

CAESAR SALAD
Mixed Greens with Cherry Tomatoes and Cucumber served with Blue Cheese and Balsamic Dressings

VINE RIPE TOMATO & BUFFALO MOZZARELLA
Fresh Basil, Extra Virgin Olive Oil and CrackedBlack Pepper

ASIAN CUCUMBER DUCK SALAD
Served with Baby Bok Choy and Hoisin Vinaigrette

WILD MUSHROOM RAVIOLI
Truffle Butter, Tomato and Parmesan Cheese

GRILLED MARINATED FLORIDA GROUPER
on a Bed of Creamy Leeks and Roasted Tomato

OVEN ROASTED FREE RANGE CHICKEN
Served with Apple Cider Sauce and Roasted Shallots

FESTIVE WILD RICE BLEND
with Dried Cranberriesand Slivered Almonds

MAPLE GLAZED WINTER ROOT VEGETABLES



CHEF TO CARVE:
(Choose 2)

HERB RUBBED MIDWESTERN GRAIN FED BEEF SIRLOIN
Served with Roasted Shallot Merlot Sauce
Silver Dollar Rolls

SLOW ROASTED ORGANIC TURKEY BREAST
Served with Giblet Gravy
Chestnut Stuffing

SMOKED HAM
Glazed with Bourbon Maple Mustard
Buttermilk Biscuits

DESSERT

A Festive Assortment of Holiday Themed Desserts to include;

Bouche de Noel, Holiday Cookies, Miniature Tarts,
Petite Fours, Cakes and Truffles
Freshly Brewed Coffee, Decaffeinated Coffee and a Fine Selection of Teas

FULL PREMIUM OPEN BAR

Premium Cocktails
Vintage Red & White Wines
Imported and Domestic Beer
Soft Drinks, Mineral Water & Juices

ENHANCEMENTS

PEKING DUCK STATION
Whole Peking Duck Carved by a Uniformed Chef
Served with Traditional Steamed Buns, Scallion and Hoisin Sauce

RISOTTO STATION
Made to Order by a Uniformed Chef.
Choice of:
Wild Mushroom, Baby Shrimp & Bay scallop or Smoked Chicken & Herbs

SHRIMP SAUTE STATION
Creamy Garlic Sauce, Asparagus Tips and Tomatoes

CHINESE DIM SUM STATION
Classic Assortment of Fried and Steamed Dim Sum
Displayed in Woks and Bamboo Steamers
Tamarind Soy, Plum Sauce and Spicy Mustard

SALMON ROOSEVELT
Salmon and Wild Mushrooms Wrapped in Puff Pastry
Carved by a Uniformed Chef and Served with Herbed Butter Sauce

SLOW ROASTED LEG OF LAMB
Rubbed with Moroccan Spices and Carved by a Uniformed Chef
Served with a Minted Cucumber Yogurt Sauce

CLASSIC PAELLA
Saffron Rice with Shrimp, Scallops, Mussels, Clams, Chorizo Sausage and Chicken

ELEGANT CHOCOLATE FOUNTAIN
Served with Skewered Strawberries, Pineapples, Marshmallows and Melon
_____________________________________________________________________________